morning glory muffins

Delightful whole wheat muffins packed with fresh carrots, raisins, apple, coconut, and walnuts, perfect for a healthy breakfast or snack.

Prep : 10 Total : 25 minutes

0.5 cup raisins
2 cups whole wheat flour
1 cup light brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
0.5 teaspoon ginger
0.5 teaspoon kosher salt
8 medium carrots, peeled and finely grated excess moisture squeezed out
1 large Granny Smith apple, peeled, cored, and grated excess moisture squeezed out
0.5 cup shredded sweetened coconut
0.5 cup walnuts, roughly chopped
3 large eggs, room temperature
0.33 cup vegetable oil
2 teaspoons vanilla extract
1 medium orange, zested and juiced 1 teaspoon zest, 0.25 cup juice

Preheat oven to 375°F. Line a 12-cup muffin tin with liners.
Add raisins to a small dish and cover with hot water. Let soak for 10-15 minutes.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, ginger, and salt.
Add grated carrots, apple, coconut, and walnuts; stir to combine.
In a separate bowl, whisk eggs, oil, vanilla, orange juice, and orange zest.
Combine wet and dry ingredients until just combined.
Drain raisins and fold into batter.
Scoop batter into muffin tin, filling each cup 1/3 full.
Bake for 22-25 minutes until a toothpick comes out clean.
Cool muffins before removing from tin and serving.

These muffins are perfect for a nutritious start to your day or a wholesome snack any time.